This sundae is a lovely weekend treat that’s simple to make but really delivers on taste. This healthy version of caramel is amazingly decadent, (in my opinion it is honestly better than traditional caramel) and has become a staple in our house. We’ve made this Nobó sundae with our Vanilla & Coconut Frozen Goodness, dark chocolate sauce, cashew caramel sauce and topped it with toasted flaked almonds but the possibilities are endless!
Healthy ‘Caramel’ sauce:
- 1.5 tablespoons Coconut Oil
- 1/4 cup maple syrup
- Scant 1/2 Cup Cashew Butter
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
Method: In a small pan melt coconut oil and maple syrup over a gentle heat. Add cashew butter, salt and vanilla extract and whisk together with a fork. Allow to cool slightly before pouring! Leftovers (if you manage to have any) can be kept in a glass jar in the fridge.
Chocolate Sauce:
- Nobó Salted Choc'
- Almond Milk
Simply assemble and enjoy!
